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Ingredientes
- 2 ounce rigatoni or possibly other tube pasta uncooked
- 1Â 1/2 tsp extra virgin olive oil
- 1/4 med onion minced
- 1/4 lrg green bell pepper julienned
- 1/4 lrg red bell pepper julienned
- 1/4 lrg yellow bell pepper julienned
- 1 x clove garlic chopped
- 1/4 x tomato minced
- 1 Tbsp. low sodium chicken broth
- 1Â 1/2 tsp fresh parsley chopped
- 1/8 tsp dry basil
- 1 dsh crushed red pepper
- 3/4 tsp lemon juice
- 1/2 x boneless skinless chicken breasts halved and cooked
Direcciones
- Prep: 16 minutes. Cook: 15 minutes.
- Cook the rigatoni according to package directions, without adding salt, drain and set aside. In a large skillet, over medium heat, heat the oil. Add in the onion, peppers and garlic and saute/fry for 6 min. Add in the tomatoes, chicken broth, parsley, basil, crushed red pepper and salt and pepper to taste. Add in the lemon juice. Add in chicken to the skillet and cook chicken in sauce over low heat just till chicken is warmed in the sauce. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 137 | |
| Calories from Fat 66 | 48% |
| Total Fat 7.49g | 9% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 27mg | 1% |
| Potassium 425mg | 12% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.33g | 3% |
| Protein 7.44g | 12% |
